Smothered Southern Turkey Necks over Rice (Print Version)

Tender turkey necks braised in seasoned onion gravy and spooned over fluffy rice for a rich Southern comfort meal.

# Ingredients:

For the turkey necks

01 - 4 lb (1.8 kg) fresh turkey necks, trimmed
02 - 2 tablespoons neutral oil, divided
03 - 1 1/2 tablespoons Creole seasoning
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon kosher salt, plus more to taste

For the gravy

09 - 1 large yellow onion, diced
10 - 2 celery ribs, diced
11 - 1 green bell pepper, diced
12 - 4 garlic cloves, minced
13 - 1/4 cup (30 g) all-purpose flour
14 - 4 cups (960 ml) low-sodium chicken or turkey broth
15 - 1 tablespoon Worcestershire sauce
16 - 2 bay leaves
17 - 1 tablespoon chopped parsley, for serving

For serving

18 - 4 cups cooked long-grain white rice
19 - Hot sauce, optional

# Instructions:

01 - Pat the turkey necks dry. Rub them with 1 tablespoon oil, Creole seasoning, smoked paprika, garlic powder, thyme, black pepper, and kosher salt.
02 - Heat the remaining oil in a large Dutch oven over medium-high heat. Brown the turkey necks in batches for 3-4 minutes per side, then transfer them to a plate.
03 - Add onion, celery, and bell pepper to the pot. Cook for 6-8 minutes, scraping up browned bits. Stir in the garlic and cook for 1 minute.
04 - Sprinkle the flour over the vegetables and stir for 1-2 minutes. Slowly whisk in the broth, then add Worcestershire sauce and bay leaves.
05 - Return the turkey necks and any juices to the pot. Bring to a simmer, cover, and cook on low for 2 1/2 to 3 hours, turning once or twice, until the meat is fork-tender.
06 - Discard the bay leaves. Taste the gravy and adjust salt if needed. Serve the turkey necks and gravy over hot rice with parsley and hot sauce if you like.

# Notes:

01 - Cook the rice separately so it stays fluffy under the gravy.
02 - Turkey necks are safe at 165°F, but they need longer braising to become tender.
03 - Leftovers keep for 3-4 days in the refrigerator.

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